Tinfoil Chef

Because my jaw has been hurting for the last couple of days I’ve been thinking about softer foods such as soups because there’s seldom been a soup that had enough crunch in it to bother sensitive teeth. Not only that, but this one just plain sounds good. It’s also great for the cold weather that I know is coming. Especially since it’s looking like some cold weather might arrive early this year (here’s hoping I’m wrong about that!)

Melt a couple tablespoons of butter in a small saucepan, stir in two tablespoons of flour and cook that for about 3 minutes over low a heat while stirring constantly. Then set it aside to cool

Wash and trim off tough parts of a bunch (about 10oz or so) of fresh broccoli (you can also thaw out a bag of frozen broccoli florets and use them.) Cut the broccoli into 1/2 inch pieces.

Fine chop a small onion and then saute it in 2 tablespoons butter until it’s tender. Stir in the broccoli pieces and cook 3 for minutes. Stir in 1 qt. of chicken stock or broth and heat to simmering.

Stir small amount of the liquid into the cooked flour and butter mixture until it’s smooth. When it is, return the flour mixture to the broccoli & onions, stirring until the whole thing is smooth. Cover it and simmer until the broccoli is tender, about 30 minutes or so.

Next remove it from the heat and cool slightly. Puree it in a blender or food processor and return it the pan. Blend a half cup of heavy cream into the soup. Salt and pepper to taste and it’s ready to serve.

Top this off with some oyster crackers and it’s ready to warm you up on a cold day

Technorati Tags: cream of broccoli, creamed soup, broccoli soup, soup, recipe

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